Chef Scott Tycer
    ARIES Restaurant
    Houston, TX




    Beef Short Ribs

    Equipment

    • 2 saute pans
    • 1 large braising dish
    • 1 saucepan

    Ingredients

    • 5 lbs. Short ribs (English cut)
    • 10 whole garlic cloves
    • 2 yellow onions diced medium
    • 5 stalks celery diced medium
    • 4 large carrots
    • 4 bay leaves
    • 1 spring fresh thyme
    • 1 bottle Bordeaux style red wine
    • 2-qts.beef broth
    • 2 Tbsp. butter
    • Salt & pepper to taste
    • Canola oil

    Cut short ribs into individual pieces and season liberally with kosher salt and black pepper

    Heat canola oil and sear the ribs off. Space ribs far apart. Be careful the pan doesn't catch fire.

    When ribs are crusty dark all the way around, remove them from the pan and arrange them in the braising dish.

    Discard excess oil and add vegetables to pan and caramelize. When properly caramelized, deglaze pan with red wine and beef broth.

    Place herbs and bay leaf in n wine and pour over the top of ribs. Cover braising pan with plastic, then foil and place in a 275° oven for 2 hours or until fork tender. Check every 30 minutes for evaporation. Make sure there is liquid in the pan so they do not dry up.

    When ribs are tender remove cooking liquid to a separate saucepan and bring to a simmer. Skim fat, then whisk in butter for the sauce.

    Place ribs on platter and pour sauce over and serve.

    Serves 4